Trevor,
If I fermented all my wines to dry, I wouldn't stabilize either. BUT I like
my wines a bit on the sweet side, hence I sweeten/add campden tablet/&
stabilize - I've had no bottle bombs since I started doing this. You're
right on so many points....I was merely asking how soon the original poster
bottled after stabilizing...and it is an important point. I believe, Jack,
recommends waiting at least 10 days after sweetening & stabilizing before
bottling, but from what I've read on his site, he suggests you wait a month.
I usually wait a month as well now - I think if you do, it helps reduce the
amount of sediment in your bottles. Anyway, I'm not sure if we're talking
about a wine kit, or a fruit wine, or grape wines. I've noticed, those who
make wine kits stabilize pretty early in the process. Some of us who haven't
been making wine as long as you, well, we're still learning....
Darlene
Wisconsin ;o)
"pinky" > wrote in message
. uk...
> Why are you adding sorbate after bulk aging?
>
> Totally *rse about face! (IMHO).
>
> I rarely use sorbate anyway, because I ferment all my wines totally dry,
> and certainly would NEVER, NEVER do it at the end of bulk aging. The
> process of aging is, among other important things, a slow process of
> degassing and all fermentation has to be completed before you bulk age!
>
> Similarly I use crushed, dissolved, campden tablets as a known measured
> dose when I adjust the SO2 levels before bulk aging.
>
> I do not adjust again immediately before bottling!
>
> I normally bulk age for at least one year for my red wines and over 6
> months for my ordinary whites.
>
> In 30+ years of wine making I have never had your problem! So perhaps I
> might be doing something different to the way you are doing it
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "PSANTISPAM" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
> > wrote in message
> oups.com...
>>I have been having a problem with sediment in the bottles recently. I
>> am thinking that it is the result of the campden I add before bottling.
>> I usually only make 1 gallon batches so it is easier to use campden,
>> however with the inert binding agents I often see "floaties" in the
>> wine after the late addition. How can I avoid this in the future? The
>> last batch bulk aged and was crystal clear, then I added campden and
>> sorbate, bottled, and now I have sediment?
>>
>
>